i’m not entirely sure what’s happened to spring, but the weather has been pretty horrawful for the past few days, & promises to continue up until the weekend. in the meantime, i’ll settle for a good, quick bowl of hearty potato soup, lightened up with milk, but that’s every bit as creamy as a super fatty version…minus the bacon.
damn.
i knew when we began this lenten vegetarian endeavor i would miss bacon.
LIGHTER LOADED POTATO SOUP
serves 4
2 lbs red potatoes
extra virgin olive oil
1/2 cup onions, chopped
1 1/4 cups chicken or vegetable broth
3 tablespoons all purpose flour
2 cups 1% milk, divided
1/2 teaspoon kosher salt
freshly ground pepper to taste
3 bacon slices, cooked & crumbled
1/3 cup sharp cheddar cheese, shredded
2 green onions, thinly sliced
wash the potatoes, stab them with a fork, place them on a plate & microwave for 13 minutes, until tender. cut them in half & set aside.
while the potatoes cook, heat the olive oil in a dutch oven, or large pot, over medium heat. add the onions & cook for about 3 minutes, until softened. pour in the broth.
in a small bowl, whisk together 1/2 cup of milk & the flour. add to the pot, with the remaining milk. bring everything to a boil, stirring frequently. simmer for 1 minute.
scoop the insides from the potatoes & add to the pot, breaking up large chunks with a wooden spoon. stir to combine. spoon into individual serving dishes & top with crumbled bacon, shredded cheese & sliced green onions.
from ezra pound cake
That looks so delicious! I’m going to have to add this to my ever increasing list of foods to make from your blog.
you would love it!